I've been having good results in my Neo or NY style doughs, but dressing them and getting them to the baking surface comes in question, I've tried Semolina and just flour on my metal peal to relieve surface tension and then add ingredients to dough. However, each of them when it hits the hot surface will take on the most heat and will be first to char or burn that can impart flavor to the underside of the dough. I would think I would want to minimize the effect and have the dough deliver most of the flavor and not be so heavily influenced by flour underneath. Thoughts?

Dough on its contact side to the base when baked well, has a look. Apart from the taste, what happens in that short amount of time when heat meets that vulnerable surface is dependant on time, temp, and anything that is in between. It is where the "rubber meets the road." The most neutral tasting, anti-gravitational agent to allow quick and accurate delivery of the base element is crucial. Traditional flour, Rice flour, Semolina, Wondra?

Dough on its contact side to the base when baked well, has a look. Apart from the taste, what happens in that short amount of time when heat meets that vulnerable surface is dependant on time, temp, and anything that is in between. It is where the "rubber meets the road." The most neutral tasting, anti-gravitational agent to allow quick and accurate delivery of the base element is crucial. Traditional flour, Rice flour, Semolina, Wondra?

I think any type of light "powdery" flour, rubbed into a wood peel and then peel flipped upside down and given a slap with hand on clean side will provide the best non stick with least residual on your under crust surface. But getting your bench flour off the stretched dough first is most all important.

I saw what TscarBorough said about a slotted peel. Did you mean a peel that's sort of perforated? My friend has one for pizza that's metal and from Italy. It was the one specific for pizza. The solid surface one was for bread.

I saw what TscarBorough said about a slotted peel. Did you mean a peel that's sort of perforated? My friend has one for pizza that's metal and from Italy. It was the one specific for pizza. The solid surface one was for bread.

There are perforated ones, and there are slotted ones(big slot like "perforations". Sort of like a "slotted spoon"). I imagine the slotted ones are more evolved versions(even less surface area to stick to).

I don't use a real soft/slack dough and stretch it out still cool/cold so it is a pretty strong(easily tossed)dough....just give it a good shake while it's laid across the back of my hands to get the flour off.

Hey Steve, I think I may have discovered(by accident)an amazing new peel dusting agent....you'll think I'm nuts; it's baby food, specifically, rice cereal. The stuff is slicker than powdered graphite and sort of just dissolves away when you rub it between your fingers but leaves them slicker than a bugs ear! Have you ever heard of using this....I haven't tried it under a pizza yet(diet restricts much pizza making lately)but I sure am going to try it.You won't believe how slick that stuff is.

Hey Steve, I think I may have discovered(by accident)an amazing new peel dusting agent....you'll think I'm nuts; it's baby food, specifically, rice cereal. The stuff is slicker than powdered graphite and sort of just dissolves away when you rub it between your fingers but leaves them slicker than a bugs ear! Have you ever heard of using this....I haven't tried it under a pizza yet(diet restricts much pizza making lately)but I sure am going to try it.You won't believe how slick that stuff is.

Haha! Things haven't gotten quite that bad....yet. For a while I have to feed my gf's cat pieces of cooked chicken mixed with baby rice cereal. The little rat won't eat just regular plain rice with the chicken so I came up with the idea about the cereal.....man that stuff is slippery, try it!